Sulfite Residues in Maraschino Cherries

Authors

Julie A. Nordlee, University of Wisconsin-MadisonFollow
Laura B. Martin, University of Wisconsin-Madison
Steve L. Taylor, University of Wisconsin-MadisonFollow

Document Type

Article

Date of this Version

1-1985

Citation

Journal of Food Science (January 1985) 50(1): 256–257

doi: 10.1111/j.1365-2621.1985.tb13323.x

Comments

Copyright © 1985, Institute of Food Technologists. Published by Wiley. Used by permission

Abstract

A survey of 53 samples of maraschino cherries from 14 different processors revealed that total sulfite residues averaged 52.3 ± 44.7 ppm. However, 58.5% of the samples had less than 40 ppm total SO₂, while only 7.6% had greater than 120 ppm total SO₂ indicating that the distribution was skewed in the direction of lower residue levels. Free sulfite residues in the 53 samples were considerably lower, averaging 14.2 ± 7.1 ppm. With free SO₂ levels, 35.8% of the samples had less than 10 ppm free SO₂, while only 5.7% had greater than 30 ppm free SO₂. With an average serving size of one cherry (3–7 g), maraschino cherries would contribute only 0.16–0.37 mg per serving of total sulfites as SO₂.